Cook pasta until al dente in a large pot of boiling salted water. Drain and reserve 3 tablespoon pasta water; set aside pasta and water.

Heat oil in a large skillet over medium heat and sautee carrots, tomatoes, and bell peppers. Stir in reserved pasta water and cook for 1 minute. Remove from heat.

In same pasta pot, melt butter over medium heat. Stir in cream and cheese; season to taste with salt and pepper. Cook sauce, stirring, for about 3 minutes. Add vegetable mixture and pasta together until well combined. Serve warm.

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